In Love with Lasagna

One of my favorite things to make with our V-Grits Mozzarella Cashew Cheese Sauce… Lasagna! It’s not nearly as time consuming as you may think. If you want to impress your friends or family, this is the perfect dish.

We’ll start with a basic recipe using store bought ingredients, followed by even more recipes for ricotta, marinara, and parm. But to keep it simple, your favorite jarred tomato sauce and packaged vegan ricotta will work wonderfully. Here we go!

Par cook your lasagna noodles – this means only boil them until you think they’re 50% done. You don’t want them to fall to pieces while you’re building this beauty, and they’ll continue cooking in the oven. They go a lot farther than you think. You can find regular, whole wheat, or brown rice noodles nowadays. After cooking, lay them out on parchment paper or foil with oil so they don’t stick together.

MAGIC MARINARA

Any variety of jarred will work. If you want to go big, our favorite recipe is below.

CREAMY RICOTTA

The easy way would be to purchase a packaged vegan ricotta, such as Tofutti or Kite Hill brands. I love making my own! So my 2 favorites recipes – one with cashews and one with tofu – are below.

LAYERING THAT LASAGNA

The fun part! I typically use a 9×13″ glass pan. Spread a thin layer of marinara in the bottom (and up the sides just a bit) to prevent the noodles from sticking and burning. Layer the pasta evenly – you’ll probably have to slice it to fit. More marinara covering those noodles, and then next up is the ricotta – spread or scoop evenly. Followed by creamy V-Grits Mozzarella Cashew sauce, and another layer of noodles. I can usually only get 2 full layers of all this goodness. Then for that final top layer I do noodles, then marinara, then a little more V-Grits Mozzarella – but not spread out all the way out, so you can still see that bright red sauce. Check out the main photo above for reference.

SHAKE & BAKE

Ok, don’t actually shake it. For a full 9×13 lasagna it’s going to need a solid 40 minutes in a 375 degree oven. Top with plant parm (recipe below) and fresh basil. And then instagram it to impress your friends!

Put all this tasty stuff in a food processor and puree to a chunky consistency…

1 15oz can of crushed tomatoes

or 8-ish tomatoes, diced

try broiling them for 5 minutes first!

1/4 cup sundried tomatoes

1 tbsp tomato paste

2 tbsp rough chopped onion

2 cloves garlic

1/2 cup water

1/2 tbsp sugar or agave

1/2 tsp salt

1/4 tsp pepper

Then simmer on the stove lightly for at least 10 minutes. Throw in some fresh basil and oregano. You can also sauté some mushrooms in the pan before adding the marinara – and/or – some vegan beef crumbles for a meaty marinara.

V-Grits Cashew Ricotta

Into the vitamix or food processor goes…

2 cups cashews, soaked

4 tsp lemon juice

3-4 cloves garlic

1 1/2 tsp salt

1/4 tsp white pepper

3/4 tsp onion powder

1 tbsp nutritional yeast

1/4 cup water

Then chop up these greens and stir them in…

spinach

basil

oregano

V-Grits Tofu Ricotta

This one can be nut-free or oil-free if desired too, depending on which cream cheese you pick. Using your hands, because that’s more fun, smash up…

1 14oz package firm or extra firm tofu

4oz vegan cream cheese (I like Tofutti or Kite Hill)

2 tbsp lemon juice

1 1/2 tsp salt

1/4 tsp white pepper

1/2 tsp garlic powder

3/4 tsp onion powder

2 tbsp nutritional yeast

Then chop up these greens and stir them in…

spinach

basil

oregano

If you have leftover ricotta it’s wonderful on pizza, rolled up in thin zucchini slices, on toasted bread, etc etc, just don’t waste it for pete’s sake!